Side Pannel
Blueberry-Risotto with Boletus
Blueberry-Risotto with Boletus
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Swiss
Ingredients List
- 250 g Fresh Boletus (Cep) 8.75 oz
- -- cleaned, trimed and
- -- sliced
- 1 sm Onion, finely chopped
- 20 g Butter 0.75 oz
- 140 g Risotto rice, unpolished
- -- 5 oz
- 150 g Blueberries 5.5 oz
- 1/2 dl White wine, dry 1/4 cup
- 4 dl Bouillon 1 3/4 cup
- 3/8 dl Olive oil 1/4 cup
- 1 Twig thyme
- 1 pn Garlic, mashed
- 60 g Butter 2 oz
Directions
In a saucepan heat the butter and saute the onion. Stir in the rice and the
blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten
with bouillon and cook until tender. Stir continuously, if necessary add
some bouillon. Season with salt and pepper. In a skillet heat the oil,
saute mushrooms, garlic and thyme. Stir the butter into the risotto.
Transfer to warm plates and decorates with mushrooms.
blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten
with bouillon and cook until tender. Stir continuously, if necessary add
some bouillon. Season with salt and pepper. In a skillet heat the oil,
saute mushrooms, garlic and thyme. Stir the butter into the risotto.
Transfer to warm plates and decorates with mushrooms.
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